Jumbo Cheesy Italian Meatballs
Meatballs
- 3 1/2 cups torn stale Italian bread about ¼ loaf
- 1 cup whole milk
- 2 large eggs
- 2 lbs. ground beef chuck
- 1 cup parsley chopped
- ½ cup Parmesan cheese grated
- 1 clove garlic grated
- Salt to taste
- ½ tsp red pepper flakes
- 6 mini mozzarella balls bocconcini
Sauce
- 2 Tbsp olive oil
- 3 cloves garlic chopped
- ¼ to ½ tsp red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 cup water
- 3 – 4 springs basil chopped
- Topping
- basil
- Kosher salt
- Ricotta cheese
-
Pulse the bread in a food processor to make course crumbs.
-
Transfer to a small bowl add milk and set aside to soak.
-
In a large bowl, beat the eggs and then add the beef, parsley, parmesan, garlic, salt and red pepper flakes.
-
Mix with your hands to combine.
-
Add the bread-milk mixture and mix until just combined.
-
Shape the meat mixture into 6 meatballs.
-
Make an indentation in the center of each and stuff with a mini mozzarella ball, mold the meat around the cheese.
-
In any CanCooker on a medium-to-medium low heat source add the olive oil.
-
When heated add the garlic and red pepper flakes and cook for about one minute.
-
Add the crushed tomatoes, 1 cup water, basil springs and salt.
-
Place the meatballs into the CanCooker and placed the lid on top.
-
Cook for 30 minutes until the sauce has thickened and the meatballs are cooked through.
-
Serve with ricotta, salt and chopped basil if desired.
